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The charred, eatable lemon is great mixed into the mashed potatoes

This can be a fast recipe, ready after a quick 30 minute marinate, but we prepped it the day before and let it sit for 24 hours and the lemon REALLY stood out in a way that makes it a great, refreshing summer meal. 

A Few Notes:

  • Watch the time cooking—we let it go for 30 minutes, and the chicken was way too dry. 20 minutes to start should be plenty, and then maybe another 5 to brown if you think it needs it.
  • The recipe calls for Garlic Oil, which you can make ahead the day before (if you marinate), or just forgo it completely it you’re looking for something quick. While it sounds cool, the lemon overpowers the oil in a way that makes its assembly almost worthless.

Chicken Marinated in Garlic Oil
Everyday Food, July/August

1/4 c. Garlic Oil (or regular Olive Oil, plus 4-6 garlic cloves smashed and peeled)
1 lemons, cut into rounds
1/4 c. chopped fresh parsley
4 chicken pieces (we used breasts, with or without skin)
salt/pepper to taste

  1. To Make Garlic Oil: Smash and peel 1 head of garlic and heat over a medium-low heat with 1 cup Olive Oil until it starts to bubble. Reduce heat to low, and cook for 10 minutes (don’t let the garlic brown). Remove from heat and let cool at room temp, at least 45 minutes. Store in the fridge for up to a week.
  2. In a zip-top bag, combined all ingredients and shake to coat. Let sit 30 minutes, or refrigerate overnight.
  3. Preheat the oven 45 degrees. Transfer to baking sheet, season with salt and pepper, and roast until skin is golden, 20-25 minutes. Turn in the final 5 minutes to brown other side, if desired.
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